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Sweet Potato, Apple, and Pancetta Hash

This autumn-inspired breakfast adds a little flair to the basic bacon-and-potato hash by marrying pancetta and sweet potatoes for a dish that’s deeper yet more delicate in flavor. You can vary the texture and taste by experimenting with different varieties of sweet potatoes (such as Japanese sweet potatoes, which have hints of chestnut) and apples (ranging from sweet to tart). To make more servings (or if you just really like eggs), simply make more wells in the final step of the recipe.
Servings 4 servings
Author Linda Ly


  • 6 ounces pancetta cut into small dice
  • 1 small yellow onion finely chopped
  • 2 medium apples cored and cut into 1/2-inch (1-cm) dice (about 1 pound/450 g)
  • 2 tablespoons olive oil
  • 2 large sweet potatoes peeled and cut into 1/2- inch (1-cm) dice (about 2 1/2 pounds/1 kg)
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 cups 65 g packed baby spinach
  • 4 large eggs


  • Heat a large skillet over medium-high heat. Add the pancetta and cook until browned and crispy, 5 to 8 minutes, stirring occasionally. Transfer the pancetta to a large plate, reserving the fat in the skillet.
  • Let the fat reheat for about 1 minute. Add the onion and cook until it starts to turn translucent, 2 to 3 minutes. Stir in the apples and cook until golden brown, 3 to 5 minutes. Transfer the onion and apples to the plate of pancetta.
  • Reheat the skillet and lightly coat the bottom with the oil. Add the sweet potatoes in a single layer and cook undisturbed until browned on the bottom, about 5 minutes. Sprinkle the red pepper flakes, salt, and pepper on top and continue cooking, stirring occasionally, for 8 to 10 minutes, or until the sweet potatoes are tender.
  • Return the pancetta, onion, and apples to the skillet and stir to combine. Add the spinach and cook until wilted, 2 to 3 minutes.
  • Using a spoon, make 4 deep wells in the mixture. Crack an egg into each well, cover the skillet, and cook until the yolks are just set, 8 to 10 minutes. (If you like your yolks less runny, poach for a few additional minutes.)


In a well-stocked supermarket, pancetta can be found pre-diced and packaged in the cured meats cooler.